Vegan Plum and Custard Tart

This seasonal Vegan Plum and Custard Tart with creamy dairy-free custard and crisp pastry is the perfect late summer dessert using ripe UK plums at their best. Get the recipe below.

Late summer and early autumn in the UK is the time when you'll find beautifully ripe plums in supermarkets and farmers markets, making it the perfect time to bake this Vegan Plum Tart. From August through October, British plums are at their sweetest and juiciest, bursting with deep flavour that intensifies even more when roasted. This recipe is a wonderful way to celebrate that short but delicious season.

Using seasonal fruit not only enhances the taste but also makes this tart feel extra special. The natural sweetness of ripe plums pairs perfectly with a smooth vanilla custard and a crisp, buttery pastry, creating a dessert that’s both comforting and decadent.

Whether you’ve picked up plums from a local market or have a tree full at home, this tart is a simple yet impressive way to make the most of them while they’re at their very best.

Jump to:

• Ingredients
• Step-by-step instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Frequently asked questions
• The recipe
• Vegan Plum and Custard Tart
• More fruit tarts

Ingredients

The ingredients list may feel long but it's worth it. The only "specialist" ingredient here is agar agar powder. It's not stocked in many supermarkets in the UK yet but you should be able to find it in specialist food stores and online.

For the shortcrust pastry

• Plain flour
• Caster sugar
• Vegetable shortening (e.g. Trex)
• Vegan butter (e.g. Flora)

For the custard

• Soy milk
• Cornflour
• Caster sugar
• Vanilla pod
• Agar agar powder

For the roasted plums

• Ripe plums
• Caster sugar

For the nut topping

• Toasted flaked almonds

Step-by-step instructions

1. Prepare the tart crust

1. In a mixing bowl, combine flour, sugar, vegetable shortening, and non-dairy butter.
2. Rub together until the mixture resembles breadcrumbs.
3. Gradually add cold water, mixing until a dough forms.
4. Wrap in clingfilm and refrigerate for at least 2 hours.

2. Bake the tart crust

1. Preheat oven to 180C / 350F / gas mark 4.
2. Roll out chilled dough on a floured surface.
3. Line a pie dish and prick the base with a fork.
4. Add baking paper and baking beans.
5. Bake for 25–30 minutes until golden.

3. Roast the plums

1. Slice plums in half, removing stones.
2. Place on a lined baking tray and sprinkle with sugar.
3. Cover and bake for 25–30 minutes.
4. Cool completely and reserve the syrup.

4. Make the custard

1. Heat soy milk with vanilla pod and seeds.
2. In a bowl, mix cornflour and sugar.
3. Gradually add warm milk to the mixture, stirring to avoid lumps.
4. Return to pan and heat gently.
5. Dissolve agar agar in water and add to custard.
6. Stir continuously until thick and bubbling.

5. Assemble the tart

1. Arrange roasted plums in the tart shell.
2. Pour custard over the fruit and sprinkle over the toasted flaked almonds.
3. Chill in the fridge until set.

Hint: Always chill your pastry thoroughly before rolling. This prevents shrinking and ensures a crisp, flaky crust.

Substitutions

There are a few modifications you can make to the ingredients list if you can't get hold of everything. They are:

• Vegetable shortening: just use all vegan butter.
• Plant milk: swap soy milk for almond, oat, or coconut milk.
• Sugar: use maple syrup or coconut sugar when roasting the plums instead of caster sugar.
• Fruit: replace plums with peaches, nectarines, or berries.

Although not an ingredient swap, you can also use dried beans or rice in place of the baking beans.

Variations

Why not try one of these twists on my recipe:

• Spiced Plum Tart: Add start anise, cinnamon or cardamom to the plums (just like I did in this roasted plum recipe).
• Chocolate Custard: Stir in melted dark chocolate for a richer filling.
• Rustic Galette: Skip the tart tin and fold pastry edges over fruit.

Equipment

Get your kitchen kit ready! It's good to be organised before you begin to bake.

• Mixing bowl
• Rolling pin
• Pie or tart tin
• Baking paper
• Baking beans
• Saucepan
• Whisk

Storage

You can store this tart in the refrigerator for up to 3 days but be sure to keep it covered to prevent the custard from drying out.

Unfortunately this tart is not suitable for freezing, as the custard texture may change.

Top tip

For an extra glossy finish, brush the plums with their reserved syrup just before serving. It enhances both flavour and presentation.

Frequently asked questions

The recipe

More fruit tarts